The world of poultry dishes can be a confusing place, especially when it comes to two of the most popular and seemingly similar dishes: Cordon Bleu and Chicken Kiev. Many people use these terms interchangeably, but are they really one and the same? In this article, we’ll delve into the history, preparation, and characteristics of each dish to answer the question on everyone’s mind: is Cordon Bleu the same as Chicken Kiev?
A Brief History of Cordon Bleu and Chicken Kiev
Before we dive into the nitty-gritty of these dishes, let’s take a step back and explore their origins.
Cordon Bleu
Cordon Bleu, which translates to “blue ribbon” in French, has a rich history that dates back to the 1940s. This dish originated in Switzerland, where it was created by a Swiss chef as a variation of the traditional Veal Cordon Bleu. The original recipe called for veal, ham, and Emmental cheese, which were then breaded and fried.
Over time, chicken became a popular substitute for veal, and the dish evolved to become the Chicken Cordon Bleu we know and love today. Despite its French name, Cordon Bleu is not a traditional French dish, but rather a Swiss creation that has gained popularity worldwide.
Chicken Kiev
Chicken Kiev, on the other hand, has a more obscure history. The name “Kiev” suggests a Ukrainian or Russian origin, but the dish is believed to have been created in the 1950s or 1960s in the United States.
One story behind the dish’s creation claims that it was invented by a Ukrainian immigrant who opened a restaurant in New York City. The chef, who was homesick for his native Ukraine, created a dish that combined the flavors of his homeland with the American love for chicken. The result was a chicken breast filled with herbed butter and rolled in breadcrumbs.
Despite its Ukrainian-inspired name, Chicken Kiev is not a traditional Ukrainian dish and is rarely found on menus in Ukraine or Russia. Instead, it has become a staple of American and European cuisine.
Preparation and Characteristics
Now that we’ve explored the history of Cordon Bleu and Chicken Kiev, let’s examine how these dishes are prepared and what sets them apart.
Cordon Bleu
A traditional Cordon Bleu consists of a chicken breast filled with ham and cheese, which are then breaded and fried. Here’s a breakdown of the typical preparation process:
- A chicken breast is butterflied and filled with a layer of ham and a layer of cheese (often Emmental or Swiss).
- The chicken is then folded over the filling, and the edges are sealed to prevent the filling from escaping.
- The chicken is coated in breadcrumbs, often mixed with spices and herbs, and then fried in oil until golden brown and crispy.
Cordon Bleu is often served with a side of vegetables or a salad, and the filling is typically visible when the chicken is sliced.
Chicken Kiev
Chicken Kiev, on the other hand, is prepared by filling a chicken breast with a compound butter made from softened butter, herbs, and sometimes garlic. Here’s a breakdown of the typical preparation process:
- A chicken breast is butterflied and filled with a generous amount of herbed butter.
- The chicken is then rolled and sealed to prevent the butter from escaping during cooking.
- The chicken is coated in breadcrumbs, often mixed with spices and herbs, and then fried in oil until golden brown and crispy.
Chicken Kiev is often served with a side of mashed potatoes or egg noodles, and the butter filling is meant to melt and infuse the chicken with flavor during cooking.
The Key Differences
So, what sets Cordon Bleu and Chicken Kiev apart? Here are the key differences:
- Filling: The most obvious difference is the type of filling used in each dish. Cordon Bleu features a ham and cheese filling, while Chicken Kiev is filled with herbed butter.
- Preparation: Cordon Bleu is typically folded over the filling, while Chicken Kiev is rolled to enclose the butter.
- Appearance: When sliced, Cordon Bleu reveals a visible layer of ham and cheese, while Chicken Kiev has a hidden butter filling that melts during cooking.
Is Cordon Bleu the Same as Chicken Kiev?
So, after exploring the history, preparation, and characteristics of each dish, can we conclude that Cordon Bleu is the same as Chicken Kiev? The answer is a resounding no.
While both dishes are delicious and feature a chicken breast as the main ingredient, the differences in filling, preparation, and appearance set them apart. Cordon Bleu is a more substantial dish with a clear ham and cheese filling, while Chicken Kiev is a more delicate affair with a fragrant herbed butter filling.
Conclusion
In conclusion, Cordon Bleu and Chicken Kiev are two distinct dishes with their own unique histories, preparation methods, and characteristics. While they may share some similarities, they are not interchangeable terms, and each dish offers a unique culinary experience.
Whether you’re a fan of the rich, savory flavors of Cordon Bleu or the delicate, herby goodness of Chicken Kiev, both dishes are sure to satisfy your appetite. So, the next time you’re at a restaurant or cooking at home, remember to appreciate the differences between these two beloved dishes and enjoy them for what they are – two delicious, yet distinct, culinary creations.
What is the origin of Cordon Bleu?
Cordon Bleu is a dish that originated in Switzerland, not France, as many people believe. The name “Cordon Bleu” is French, which translates to “blue ribbon,” but it was actually created by a Swiss chef in the 1940s or 1950s. The exact origin is unclear, but it’s believed to have been inspired by the Austrian dish, Wiener Schnitzel.
Despite its French name, Cordon Bleu is not a traditional French dish, and its popularity in France is relatively recent. In fact, the French have their own version of the dish, called “côtelette à la viennoise,” which is similar but not identical to Cordon Bleu. The dish gained international popularity in the mid-20th century, and its French name has led many people to assume it’s a French culinary creation.
What is the difference between Cordon Bleu and Chicken Kiev?
Cordon Bleu and Chicken Kiev are two distinct dishes that are often confused with each other. The main difference between the two is the type of filling and the way it’s prepared. Cordon Bleu typically consists of a chicken breast stuffed with ham and cheese, then breaded and fried. In contrast, Chicken Kiev is a dish that originated in Ukraine (not Russia, as many believe) and consists of a chicken breast filled with herbed butter, then rolled, breaded, and fried.
Another key difference is the way the filling is prepared. In Cordon Bleu, the ham and cheese are typically placed inside the chicken breast, whereas in Chicken Kiev, the herbed butter is piped into the chicken breast through an incision. This creates a delicate, buttery sauce that melts during cooking, giving Chicken Kiev its signature flavor.
Why are Cordon Bleu and Chicken Kiev often confused with each other?
Cordon Bleu and Chicken Kiev are often confused with each other due to their similarities in appearance and preparation. Both dishes involve stuffing a chicken breast with a savory filling, then breading and frying it. This similarity has led many people to assume they’re variations of the same dish. Additionally, both dishes have been popularized in restaurants and cookbooks, which has contributed to the confusion.
Another reason for the confusion is that some recipes and restaurants have started to combine elements of both dishes, creating hybrids that blur the lines between Cordon Bleu and Chicken Kiev. This has led to a proliferation of Cordon Bleu-style dishes with herbed butter fillings, and Chicken Kiev-style dishes with ham and cheese fillings.
What type of cheese is traditionally used in Cordon Bleu?
Traditionally, Cordon Bleu is made with Emmental or Gruyère cheese, which are both Swiss cheeses with a nutty, slightly sweet flavor. These cheeses are chosen for their melting properties and their ability to complement the savory flavor of the ham. Some recipes may call for other types of cheese, such as Cheddar or Parmesan, but Emmental and Gruyère are the classic choices.
It’s worth noting that the type of cheese used can affect the flavor and texture of the dish. Emmental and Gruyère have a creamy, slightly sweet flavor that works well with the ham, while Cheddar or Parmesan may give the dish a sharper, more pronounced flavor.
What is the best way to cook Cordon Bleu?
Cordon Bleu can be cooked in a variety of ways, but the most traditional method is to pan-fry it in butter or oil. This gives the breading a crispy, golden-brown exterior while keeping the chicken moist and juicy. Some recipes may call for baking the Cordon Bleu in the oven, but this can result in a less crispy exterior.
To achieve the perfect Cordon Bleu, it’s essential to cook it at the right temperature and to not overcrowd the pan. This will help the breading cook evenly and prevent it from becoming greasy or soggy. It’s also important to not overcook the chicken, as this can make it dry and tough.
Can I make Cordon Bleu at home?
Yes, you can make Cordon Bleu at home, and it’s actually easier than you might think. The key is to use high-quality ingredients, such as fresh chicken breasts and real ham, and to not be afraid to experiment with different fillings and seasonings. You can also use pre-sliced ham and cheese to make the preparation process easier.
To make Cordon Bleu at home, you’ll need to butterfly the chicken breasts, which involves cutting them horizontally to create a pocket for the filling. Then, you’ll need to assemble the filling, place it inside the chicken, and secure it with toothpicks or kitchen twine. Finally, you’ll need to bread and fry the Cordon Bleu, paying attention to the temperature and cooking time to achieve the perfect crispy exterior and juicy interior.
Is Chicken Kiev a Russian dish?
No, Chicken Kiev is not a Russian dish, despite its name. The dish actually originated in Ukraine, and its name “Kiev” refers to the city of Kiev, which is the capital of Ukraine. The dish has a long history in Ukrainian cuisine, and its popularity spread throughout Eastern Europe and eventually the world.
Despite its Ukrainian origins, Chicken Kiev is often associated with Russian cuisine, possibly due to the cultural and historical ties between Ukraine and Russia. However, the dish is a proud part of Ukrainian culinary heritage, and its unique flavors and preparation methods are distinct from Russian cuisine.